Use of Operations Research Technique for Optimisation in Diet Planning

Abstract

The consumer's satisfaction in purchase of any food commodity depends upon (1) high nutrient composition (2) low market price (3) cultural and personal acceptance (4) sensual appreciation (taste, smell and sight) and (5) easeful processing and serving. It is evident that the former two factors are economic and objective functions and the later are non-economic and subjective or psycho-social functions of the commodity. However, for maximum total satisfaction, the consumer has to spend his money on different food commodities in such a manner as to equalise their marginal utility per rupee.